Honey Vanilla Cheesecake Recipe

Name: Honey Vanilla Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Crushed Digestive Biscuits Or Graham Cracker Crumbs; 1/2 cups Melted Butter; 3 blocks (250g Block) Cream Cheese; 3/4 cups Yoghurt Or Sour Cream; 1-1/2 cup Honey, Divided; 1 whole Vanilla Bean, Scraped; 1 Tablespoon Flour; 3 whole Eggs; 1 cup Berries (can Mix Different Types); 1/2 cups Water

Servings: persons

2 cups Crushed Digestive Biscuits Or Graham Cracker Crumbs
1/2 cups Melted Butter
3 blocks (250g Block) Cream Cheese
3/4 cups Yoghurt Or Sour Cream
1-1/2 cup Honey, Divided
1 whole Vanilla Bean, Scraped
1 Tablespoon Flour
3 whole Eggs
1 cup Berries (can Mix Different Types)
1/2 cups Water

1
1. Prepare the crust of the cake by mixing the biscuit/cracker crumbs with melted butter.
2
2. Press the crumbs firmly onto the base of an 8-inch round baking pan. If using springform, remember to cover the outside with foil.
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3. For the filling, beat the softened cream cheese and yoghurt until creamy. Add 1 cup of honey, vanilla bean caviar and flour and mix until smooth. Beat in one egg at a time until smooth again.
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4. Pour the filling onto the crust and bake at 150u00b0C for 1 hour.
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5. Meanwhile, mix the berries with remaining 1/2 cup of honey and water. Cook in a saucepan with low heat until berries have softened and the syrup has thickened, about 15 to 20 minutes.
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6. Cake is ready when the sides have pulled away slightly but the middle is still slightly jiggly. Let cake cook completely in the oven before refrigerating for at least 3 hours.
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7. Drizzle berry sauce over a slice before serving.
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Tips: You may use a water bath to prevent cracking on the surface of the cake. I never use a water bath. My trick is to let the cake sit in the oven (with the door closed) until both the oven and the cake have cooled completely before removing the cake to be refrigerated.

1011

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Crushed Digestive Biscuits Or Graham Cracker Crumbs, 1/2 cups Melted Butter, 3 blocks (250g Block) Cream Cheese, 3/4 cups Yoghurt Or Sour Cream, and more.

Yes, Honey Vanilla Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey Vanilla Cheesecake

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